Spring MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
*NEW Salad! Please note that the first week of the session students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (dates reflect a M-F schedule)
Date: Mar 11, - Mar 15, Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Date: Mar 18, - Mar 22, Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables!
Date: Mar 25, - Mar 29, Bubble & Squeak: A traditional British breakfast made from boiled potatoes and cabbage. The main ingredients are potato and cabbage but carrots, peas, brussels sprouts, or any other leftover vegetables may be added. (GF)
Date: April 1st - 5th, Chili: As a class, we will start by making a basic mirepoix and add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture.
Date: April 8th - 12th, Stuffed Shells: Students will make a marinara sauce from scratch using fresh tomatoes herbs, and veggies. Using several types of cheese, spinach, and basil They will create a delicious filling to stuff inside large pasta shells! (VG)
Date: April 15th - 19th, Spring Frittata: Students will learn how to crack and whisk eggs. They will choose between several fresh herbs, spring veggies like leeks and asparagus. They can add bacon and cheese making a filling dish that celebrates the coming spring! (GF)
Date: April 22nd - 26th, Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash butternut soup and a hint of carrot juice for color we are sure to out shiny good old boxed mac! (VG)
Date: April 29th - May 3rd, Potato soup: We will start with a mirepoix and add parsnips, bacon, and chives. Students will get to try and use 4 types of potatoes.
Date: May 6th - 10th, Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing. As a class, we will be making 2 for the teachers to enjoy for Teacher Appreciation Week!
Date: May 13th - 17th, Chicken and Dumplings: Students will learn how to make a basic mirepoix and roux to cook a veggie loaded pot pie style filling! They can choose between several herbs and veggies. Student will work in teams to make dumplings (steamed biscuits) to top their dish!
Date: May 20th - 24th, Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Date: May 27th - 31st, Spaghetti: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies Italian sausage, and ground beef.
Date: June 3rd - 7th, Chicken Tamale Casserole: Students will make a masa base and build layers of seasoned chicken roasted onions and peppers. We will smother it in hand-made Mole or Verde sauce and top with a Pico de Gallo.
Date: June 10th - 14th, Black Bean Burgers & Fries: We will use a combination of chick peas and black bean then adding garlic, bell peppers, onion, corn, and spices these flavor packed burgers are a perfect meal for the start of grilling season!
Date: June 17th - 21st, Rainbow Sesame Zoodle: Students will make zucchini noodles using spiralizers and mix their own sesame-ginger dressing. By adding carrots, peppers, peas, cabbage and baby corn this dish is sure to brighten up your day! (VG, GF, DF)
Date: June 24th - 28th, Fried Rice: Students will get to practice their egg cracking skills, adding red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful!
Date: Mar 18, - Mar 22, Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables!
Date: Mar 25, - Mar 29, Bubble & Squeak: A traditional British breakfast made from boiled potatoes and cabbage. The main ingredients are potato and cabbage but carrots, peas, brussels sprouts, or any other leftover vegetables may be added. (GF)
Date: April 1st - 5th, Chili: As a class, we will start by making a basic mirepoix and add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture.
Date: April 8th - 12th, Stuffed Shells: Students will make a marinara sauce from scratch using fresh tomatoes herbs, and veggies. Using several types of cheese, spinach, and basil They will create a delicious filling to stuff inside large pasta shells! (VG)
Date: April 15th - 19th, Spring Frittata: Students will learn how to crack and whisk eggs. They will choose between several fresh herbs, spring veggies like leeks and asparagus. They can add bacon and cheese making a filling dish that celebrates the coming spring! (GF)
Date: April 22nd - 26th, Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash butternut soup and a hint of carrot juice for color we are sure to out shiny good old boxed mac! (VG)
Date: April 29th - May 3rd, Potato soup: We will start with a mirepoix and add parsnips, bacon, and chives. Students will get to try and use 4 types of potatoes.
Date: May 6th - 10th, Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing. As a class, we will be making 2 for the teachers to enjoy for Teacher Appreciation Week!
Date: May 13th - 17th, Chicken and Dumplings: Students will learn how to make a basic mirepoix and roux to cook a veggie loaded pot pie style filling! They can choose between several herbs and veggies. Student will work in teams to make dumplings (steamed biscuits) to top their dish!
Date: May 20th - 24th, Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Date: May 27th - 31st, Spaghetti: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies Italian sausage, and ground beef.
Date: June 3rd - 7th, Chicken Tamale Casserole: Students will make a masa base and build layers of seasoned chicken roasted onions and peppers. We will smother it in hand-made Mole or Verde sauce and top with a Pico de Gallo.
Date: June 10th - 14th, Black Bean Burgers & Fries: We will use a combination of chick peas and black bean then adding garlic, bell peppers, onion, corn, and spices these flavor packed burgers are a perfect meal for the start of grilling season!
Date: June 17th - 21st, Rainbow Sesame Zoodle: Students will make zucchini noodles using spiralizers and mix their own sesame-ginger dressing. By adding carrots, peppers, peas, cabbage and baby corn this dish is sure to brighten up your day! (VG, GF, DF)
Date: June 24th - 28th, Fried Rice: Students will get to practice their egg cracking skills, adding red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful!